Servings
1
Ingredients
- 2 Heads of celery
- 2 large Onions
- 2 Carrots bunch of parsley stalks
- 10 cups Water
Directions
- Clean and prepare the vegetables, chop coarsley and boil in the water for 30 mins.
- Leave to cool, then puree the mixture and pass it through a sieve.
- Discard the vegetable debris and store the stock in a sealed container in the frige.
- Note: It will keep happily for a couple of weeks, or may be frozen for up to 3 months.
- I love cookbooks!! From: Licorice1@aol.com.
- Fatfree Digest [Volume 8 Issue 51] June 12, 1994.
- Formatted by Sue Smith, S.
- Smith34, TXFT40A@Prodigy.com using MMCONV.
- File ftp://www.idiscover.
- co.
- uk/pub/food/mealmaster/recipes/fatfreex.biz